Ossau-Iraty Explained

Ossau-Iraty
Country:	France
Regiontown:	French Basque Country
Source:	Ewe
Pasteurized:	No^[1]
Texture:	Medium firm
Aging:	80 or 120 days minimum, by weight^[2]
Certification:	AOC 1980, PDO

Ossau-Iraty is a Basque cheese made from sheep's milk.

Origin

Ossau-Iraty or Esquirrou^[3] is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country.^[4]

AOC status

It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of three sheep's milk cheeses granted AOC status in France (the others are Roquefort and Brocciu). It is of ancient origin, traditionally made by the shepherds in the region.^[5]

Production

Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-Béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used.^{[6] [7]}

Historically, production has been:

• 3,067 tonnes (in 2003)
• 60 producers (in 2003)
• 8 manufacturers: private industries and cooperatives (in 1998)
• 2,045 milk producers (in 1998)

Description

According to the official description, the cheese crust is yellow-orange to gray, and the body color ranges from white to cream depending on how it has been matured. It is smooth, creamy and firm, and may have some small eyes (openings).^[8]

See also

• Idiazabal cheese
• List of sheep milk cheeses

Notes and References

1. Web site: Ossau-Iraty. 2010-02-18. https://web.archive.org/web/20090906180814/http://androuet.com/fromages/details.php?idfromage=12. 2009-09-06. dead.
2. Web site: Appellation d'Origine definition  - Ossau-Iraty . PDF . . 31 October 2011 . 5.3.6 - La durée minimale d'affinage dans l’aire d’appellation est de 120 jours pour les fromages de 4 à 7 kg, et de 80 jours pour les fromages de 2 à 3 kg. . dead . https://web.archive.org/web/20140630102436/http://agriculture.gouv.fr/IMG/pdf/CDC_AOC_Ossau-iraty.pdf . 30 June 2014 .
3. Web site: Au Fromager de Rungis is a cheese wholesaler . Antoine . Boyer .
4. News: . France: Hard cheese for losers in the war of the noses . Ossau-Iraty . Anthony Peregrine . July 20, 2002 . 2014-02-27.
5. News: Ossau-Iraty an earthy delight from France's Basque region . The San Francisco Chronicle . Janet . Fletcher . 2003-01-09.
6. Web site: Appellation d'Origine definition  - Ossau-Iraty . PDF . . 31 October 2011 . dead . https://web.archive.org/web/20140630102436/http://agriculture.gouv.fr/IMG/pdf/CDC_AOC_Ossau-iraty.pdf . 30 June 2014 .
7. News: Factories make sheep's milk taste sweet . The San Francisco Chronicle . Janet . Fletcher . 2006-02-23.
8. Web site: Appellation d'Origine definition  - Ossau-Iraty . PDF . . 31 October 2011 . La pâte a une couleur variant du blanc ivoire au crème ambré en fonction de l’affinage. Elle est lisse, ferme à onctueuse. Elle peut présenter quelques ouvertures de petite taille. La croûte présente une couleur allant du jaune orangé au gris. . dead . https://web.archive.org/web/20140630102436/http://agriculture.gouv.fr/IMG/pdf/CDC_AOC_Ossau-iraty.pdf . 30 June 2014 .